Chorizo and Potato Enchiladas

(Serves 4)

My store makes this fantastic chicken chorizo that is hot and spicy.  It’s a “special” item they don’t always have so I feel I must buy it whenever possible.  These enchiladas are hearty and creamy with just the right amount of spice for my family.  As I was testing out the recipe, I was scooping up the filling with tortilla chips and had a hard time stopping myself.  Seems this filling would be a delicious party dip as well.  Yum…

You Will Need:

• ¾ pound ground chicken chorizo
• 1 tablespoon olive oil
• 2 russet potatoes
• 8-ounce block cream cheese
• About ½ cup heavy cream
• 3 tablespoons fresh cilantro leaves, plus more for topping
• Kosher salt
• 1 package corn tortillas, 8 count
• 19-ounce can green enchilada sauce (or 28-ounce can if you want them extra saucy)
• About ½ cup shredded Monterrey Jack cheese, for topping

Instructions:

Make the filling:

• Preheat olive oil in large non-stick skillet over medium high heat.  Add the chorizo and break up with a paddle.  Cook for about 6-8 minutes until the chicken is browned. 
• Meanwhile, peel and shred the potatoes using the large side of a box grater. 
• Once the chicken is browned, add the potatoes to the pan and cook for about 3-5 minutes until softened and excess liquid has evaporated. 
• Then add the cream and cream cheese, breaking it into chunks.  Allow the cream cheese to slowly melt, stirring occasionally for about 5 minutes. 
• While the cheese melts, stem and rough chop the cilantro.  Once the cheese is melted and the mixture is uniform, turn off the heat and stir in the chopped cilantro. 
• Let the filling cool slightly. 

Assemble the enchiladas:

• Pour a little of the sauce into the bottom of a 9 x 13” pan. 
• Warm the stack of tortillas in a damp towel for about 30 seconds in the microwave just to make them pliable. 
• Place some of the filling in the middle of a tortilla, roll and place seam side down into the pan.  Repeat with the remaining tortillas. 
• Pour the remaining sauce over the top of the enchiladas, sprinkle with cheese and a little more cilantro. 
• Cover the pan with foil. 

Finish the enchiladas:

• Preheat oven to 350 degrees. 
• Bake the enchiladas, covered, for about 30 minutes until the cheese is melted, the sauce is bubbling, and the center is heated through. 
• Top with more cilantro and serve.